Origin
Mexico
Region
Chiapas
Crop height
1300 - 1600 m n.p.m.
Botanical variety
Geisha, Caturra
Processing
Natural
Q score
88
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Speciality Single Origin

Mexico Finca Don Rafa Natural

64.00

Don’t mix?

Depends on what – it’s worth it in this case!

Sometimes we have blends of different botanical varieties to offer, but we haven’t had such a combination yet. Geisha and Caturra. Translating from the language of botanicals: flowers, cherries, lots of sugar, velvety texture – TOP.

The Don Rafa farm is located in a small area of the Las Margaritas community in the state of Chiapas, Mexico. It’s in the southeastern part of the country, near the border with Guatemala – it can be hot there sometimes, if you know what I mean. This farm has been around since 2014, and despite the difficult stories played out nearby, it still produces the best quality coffee.

If someone ever told you that specialty and blend don’t rhyme – brew yourself a drip from this coffee in person and have a casual conversation.

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Dried cherries
  • Cane sugar
  • Black currant

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Berry 15
Dried fruits 70
Nuts & chocolate 15
How to prepare coffe?

Mexico Finca Don Rafa Natural

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.